Chicory Salad with Coffee Molasses Vinaigrette


This recipe comes from Louisiana Cookin’ Magazine

chicory

MAKES 4 SERVINGS

 

  • 1/4 cup water
  • 1⁄3 cup balsamic vinegar
  • 1⁄3 cup canola oil
  • 1/4 cup strong brewed coffee
  • 1/4 cup molasses
  • 1 large egg (or 2 tablespoons egg substitute or pasteurized egg)
  • 2 tablespoons powdered pectin (such as Sure-Jell)
  • 1 garlic clove, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 small heads radicchio, leaves separated
  • 2 heads Belgian endive, leaves separated
  • 1 small head frisée, leaves separated

 

For the dressing combine water, vinegar, oil, coffee, molasses, egg, pectin, garlic, salt, and red pepper flakes in a medium bowl. Whisk until combined. Store in refrigerator until ready to use.

Combine the radicchio, endive, and frisée in a large bowl.

Add some dressing and toss to combine.

 

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